Garden focaccia

1. 1

   Put the rosemary, dill, sage, parsley and oil in a blender and whizz together until combined.

2. 2

   Mix together the flour and salt in a large bowl, then pour in the herby oil, the yeast and 300ml/10fl oz tepid water. Knead for 7-10 minutes until smooth and combined. This can be done by hand, or using a stand mixer with a dough hook attachment.

3. 3

   Lightly grease a bowl, add the dough and cover with a tea towel. Leave to prove for about 1 hour, or until doubled in size.

4. 4

   Preheat the oven to 240C/220C Fan/Gas 9 and place a baking tray in the oven to heat up.

5. 5

   Turn out the dough onto a floured work surface and spread out with your hands to fit a 30x20cm/12x10in baking tin. Lower into the tin and leave to prove for another 20 minutes.

6. 6

   Push the rhubarb, onion and courgette slices into the top of the dough with your fingertips, sprinkle with the sea salt and drizzle over a good glug of olive oil.

7. 7

   Slide the dough onto the preheated tray and bake for 20 minutes. Top with the fresh herbs and flowers and bake for a further 20 minutes until golden brown.

8. 8

   Leave to cool, then serve on a big board with a drizzle of honey, fresh figs and a selection of cheese, if you like.

1 serving ≈ 119 g

Nutrition values are estimates. - means data is unavailable.